Description

Ground fenugreek, cumin, korarima (or cardamom), turmeric, and dried oregano, basil, and sage, the spice base of Ethiopia’s clarified spiced butter. Simmer into melted butter with fresh onion, garlic, and ginger for 20 minutes, then strain through muslin — the base of doro wat. Featured in Episode 3. Dry blend, shelf-stable — adapted from the original recipe by dropping the butter itself (a dairy product needing refrigeration); this is the spice blend only, for you to simmer into your own butter. Contains no dairy as packaged.